Poached Salmon in Orzo Broth (Cooking for 2)

Name: Poached Salmon in Orzo Broth (Cooking for 2)
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters Progresso® chicken broth (from 32-ounce carton); 14 grams dried shiitake mushrooms; 3 Tbsps thinly sliced fresh basil leaves; 2 cloves garlic, finely chopped; 2 mediums green onions, sliced diagonally; 3 Tbsps uncooked orzo (rosamarina) pasta; 59 milliliters sliced drained roasted red bell peppers; 227 grams salmon fillet, skinned and cut into 2 pieces; 237 milliliters thinly sliced spinach leaves; 237 milliliters hot water

Need a dairy free main course? Poached Salmon in Orzo Broth (Cooking for 2) could be a great recipe to try. One serving contains 292 calories, 28g of protein, and 8g of fat. This recipe serves 2. If you have green onions, garlic, salmon fillet, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

In medium bowl, pour hot water over mushrooms.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Bowl

Let stand about 20 minutes or until soft.

Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms.

Ingredients you will need

Mushrooms

Water

Remove and discard stems; cut caps into 1/2-inch strips.

Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic.

Ingredients you will need

Mushrooms

Coffee

Garlic

Broth

Equipment you will use

Dutch Oven

Sieve

Heat to boiling over medium-high heat. Stir in orzo; reduce heat.

Ingredients you will need

Orzo

Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.

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Salmon

Equipment you will use

Spatula

Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.

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Bell Pepper

Mushrooms

Spinach

Onion

Basil

Broth

Orzo

Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top.

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Vegetable

Salmon

Broth

Orzo

Equipment you will use

Bowl

Sprinkle with cheese.

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Cheese

Equipment

Ingredients

Servings:

473milliliters

Progresso® chicken broth (from 32-ounce carton)14grams

dried shiitake mushrooms 3Tbsps

thinly sliced fresh basil leaves 2cloves

garlic, finely chopped 2mediums

green onions, sliced diagonally 3Tbsps

uncooked orzo (rosamarina) pasta 59milliliters

sliced drained roasted red bell peppers 227grams

salmon fillet, skinned and cut into 2 pieces 237milliliters

thinly sliced spinach leaves 237milliliters

hot water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.